Samaná, Dominican Republic
Dominican Rice with Pigeon Peas and Coconut
Moro de Guandules con Coco
Rice and green pigeon peas cooked together in coconut milk with sofrito and fresh herbs. It is the pride of Samaná, where it is served with pescado con coco.
- Prep 15 min
- Cook 45 min
- Serves 6
- Level Medium
You need
- 2 tbsp vegetable oil
- 1 onion, chopped
- ½ red bell pepper, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- ½ tsp dried oregano
- 2 tbsp chopped cilantro (or cilantro ancho/culantro)
- 1 can (15 oz) green pigeon peas (guandules), drained
- 1 can (13.5 oz) coconut milk
- 2 cups water (about)
- 2 cups long-grain rice, rinsed
- 1½ tsp salt
- 1 chicken or vegetable bouillon cube (optional)
How to make it
- Sofrito. In a caldero, heat the oil and cook the onion and pepper 5 minutes. Add the garlic, tomato paste, oregano and half the cilantro and cook 2 minutes.
- Peas and coconut. Add the guandules and stir 2 minutes. Pour in the coconut milk, water, salt and bouillon and bring to a boil. Taste: it should be well seasoned.
- Add the rice. Stir in the rice and boil uncovered, stirring now and then, until the liquid drops below the surface of the rice, about 6–8 minutes.
- Steam. Stir once from the bottom, cover tightly and cook on low 20–25 minutes. Fluff, sprinkle with the rest of the cilantro and serve, scraping up the concón from the bottom.
Photo: Instituto Cervantes de Tokio · CC BY-SA 2.0